Seafood Crispy Noodles Recipe Recipe Cards

SEAFOOD PAN FRIED NOODLES

Steps:

• For this dish, we used scallops, shrimp, and prepared frozen squid that was already cleaned and cut. You can also prepare fresh squid. Do this by cutting the cleaned squid open lengthwise and lightly scoring it with a diamond pattern. See the technique we used in our Stir Fried Squid with Pickled Vegetables.
• Prepare the sauce by mixing together your hot chicken stock with the sesame oil, salt, sugar, oyster sauce, white pepper. Set aside. Separately, mix the cornstarch and water into a slurry and set aside.
• Cut the ends of your choy sum, wash it them well in cold water, and set aside. These will be left whole as they are served in Chinese restaurants.
• Bring a large pot or wok filled with water to a boil. If using fresh noodles, blanch them for 30-60 seconds. If using dried noodles, follow the package directions for cooking times, but make sure they remain al dente. In both cases, place the noodles directly into a cold water bath to stop the cooking and drain thoroughly in a colander.
• Next, heat your wok or nonstick frying pan until hot. Add a tablespoon of oil and swirl it around so it coats your cooking surface. Spread out the noodles in a thin, even layer, and fry for 3 to 5 minutes or until crispy.
• Use a spatula to loosen the noodles. Take a peek under the noodles to ensure they're golden brown. Use a spatula to flip the noodles over. If you can't get it in one shot, flip it over in sections.
• Add another tablespoon of vegetable oil around the sides of the pan, and crisp the other side to get the noodles evenly browned. Transfer the noodles to a serving plate.
• Bring 6 cups of water to a boil in your wok (you can also use the water you boiled the noodles in), and add a tablespoon of oil to the water. Blanch the choy sum for 30 seconds. Remove with a Chinese spider or strainer shaking off the excess water and place around the noodles.
• Next, blanch the shrimp, scallops, and squid by slowly stirring them in the water until just opaque (about 20 seconds). Transfer to a plate. The seafood should be just 70% cooked, since they will be cooked again in the stir-fry step of the dish.
• Start with a clean, dry wok over medium low heat. Spread 1 tablespoon of oil around the perimeter of your wok. Add the ginger and cook for 10 to 20 seconds.
• Stir in the garlic, scallions, carrots and mushrooms, turning the heat up to the highest setting. Next, add the shrimp, scallops, and squid. Stir-fry for 10 seconds, and add the wine.
• Next, add the sauce mixture, and bring to a simmer. Stir the cornstarch slurry to ensure it's combined, and add ⅔ of it while stirring the contents of the wok. Cook for 15 seconds. The sauce should be thick enough to coat a spoon. Add the rest of the cornstarch slurry until the sauce is your preferred consistency.
• Pour the entire mixture over the noodles and serve immediately. Serve with hot chili oil on the side!

CRISPY SHRIMP OR CALAMARI WITH CHINESE NOODLES AND SPICY GARLIC SAUCE

Steps:

• Bring a large stockpot of water to a boil. In a wok or deep, heavy saucepan, heat about 3 inches of peanut oil. (The oil must be very hot, about 375 degrees F.)
• Make the sauce: In a large skillet or saute pan, heat the 2 tablespoons of peanut oil. Over medium-high heat, saute the garlic just until golden, 2 to 3 minutes. Stir in the sugar and continue to saute until the garlic begins to caramelize, 1 or 2 minutes longer. Deglaze the pan with the rice wine, rice wine vinegar, and soy sauce. Add the carrots, haricots verts, and 2 ounces of the green onion, reserving 1 ounce as garnish. Stir in the chili sauce and continue to cook until the sauce is reduced by half.
• Meanwhile, add salt to the boiling water and cook the noodles until they are al dente. Drain the noodles well and stir them into the sauce until they are well coated.
• Season the shrimp or calamari with salt and pepper and toss with the flour to coat lightly. Deep-fry the shrimp or calamari in small batches until golden, 1 or 2 minutes. (The easiest way to do this is to use a fine-mesh basket or strainer. Place the shrimp or calamari in the basket and gently ease the basket into the oil.) Drain on clean paper towels.
• To serve, divide the noodles and vegetables among 4 large warm plates. Arrange the shrimp or calamari over and around each portion and garnish with the remaining green onions. Drizzle a little sesame oil over the noodles and serve immediately.
• Prepare an ice bath. Separate the garlic into cloves and remove the ends of each clove. Fill a small saucepan with water. Salt lightly and bring to a boil. Carefully drop the whole cloves into the water and blanch for 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water to stop the cooking process. Repeat the process. Drain the garlic and dry it well. The peels should slip off easily. Cut the garlic into slices and use as needed.

CREAMY SEAFOOD NOODLES

Steps:

• Saute the onions and garlic in a lightly oiled or buttered skillet over medium heat, for 5 minutes or until tender. Add the mushrooms and scallops and saute for 2 more minutes. Remove from heat and set aside. (Note: Be sure to not to overcook the scallops.)
• In a large saucepan over high heat, bring the water to a boil. Add the ramen noodles and boil for 3 minutes, reducing heat as necessary. Stir in the soup flavor packets, sour cream and the reserved scallop mixture. Season with salt and pepper to taste, reduce heat to low and let simmer for 5 minutes.
• Add the cooked shrimp and the crab, allow to heat through and serve.

SHRIMP & SHIITAKE STIR-FRY WITH CRISPY NOODLES

Steps:

• In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. Cut off and discard root end of bok choy, leaving stalks with leaves. Cut leaves from stalks. Slice leaves; set aside. Slice stalks., In a large skillet or wok, stir-fry shrimp in 1 tablespoon oil until shrimp turn pink. Remove and keep warm., Stir-fry the ginger, garlic and pepper flakes in remaining oil for 1 minute. Add the onion, mushrooms and bok choy stalks; stir-fry for 4 minutes. Add bok choy leaves; stir-fry 2-4 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Sprinkle with chow mein noodles. Serve with rice if desired.